Cinnamon Roll Cookies

Every time I roll out that cookie dough and feel the soft, pliable texture under my fingertips, I’m instantly transported to the cozy warmth of an old-fashioned bakery. As a home cook, there’s something so satisfying about blending a simple list of pantry staples—flour, sugar, butter, and a secret swirl of cinnamon—into irresistible bites that taste like miniature cinnamon rolls. These Cinnamon Roll Cookies capture all the comforting goodness of a classic cinnamon roll, but in a perfectly portable, sweet little bundle that’s ready straight from the oven. The subtle tang of sour cream keeps them soft and chewy, the cinnamon-sugar filling adds that familiar swirl of warmth, and the quick drizzle of vanilla glaze on top seals the deal in the most delightful way.

I first discovered this twist on a morning when I wanted cinnamon rolls without waiting hours for yeast to rise. I gathered my bowls and spatulas with a hopeful grin, convinced that these cookies could fill the house with just as much happiness—and yes, they did. The rolled logs look gorgeous before slicing, revealing those beautiful spiral layers, and watching them bake into golden-edged cookies is almost as rewarding as tasting one fresh from the pan. After just a dozen minutes, the kitchen was alive with cozy vibes, and the cookie sheet quickly emptied. Now, every time friends stop by, I have a batch at the ready—no yeast proofing required, just straight-up sweet comfort in cookie form.

KEY INGREDIENTS IN CINNAMON ROLL COOKIES

Before you dive into mixing and rolling, let’s take a moment to appreciate the ingredients that make these cookies so special. Each component plays its own role in creating that signature softness, sweetness, and swirl of cinnamon that we all adore. Here’s what you’ll need:

• All-purpose flour: The structure and backbone of our cookie dough, ensuring soft yet sturdy bites.
• Baking soda: A gentle leavening agent that helps the cookies spread just enough and develop those tender edges.
• Salt: Enhances the sweetness and deepens the flavor profile, balancing every delicious element.
• Unsalted butter: Adds rich flavor and a tender crumb, both in the dough and melted for brushing on the filling.
• Granulated sugar: Provides sweetness and helps create a light, fluffy texture when creamed with butter.
• Egg: Binds the ingredients together, adds moisture, and contributes to the cookie’s golden color.
• Vanilla extract: Infuses the dough (and the glaze) with warm, aromatic notes that elevate every bite.
• Sour cream: Introduces a gentle tang and extra moisture for a supremely soft and chewy center.
• Melted butter: Ensures the cinnamon-sugar filling clings perfectly to the dough and bakes into gooey ribbons.
• Brown sugar: Packed with molasses, it creates a moist, caramel-like filling that complements the cinnamon.
• Ground cinnamon: The star spice—aromatic, warm, and essential for that classic swirl of flavor.
• Powdered sugar: The base of the glaze, it dissolves easily and dries to a delicate sheen.
• Milk: Thins the glaze to the perfect consistency for drizzling and sets to a delightful finish.

HOW TO MAKE CINNAMON ROLL COOKIES

Ready to roll up those sleeves and transform simple pantry staples into irresistible cinnamon swirls? The following step-by-step guide walks you through prepping the dough, creating the cinnamon filling, baking the cookies, and finishing them with a silky glaze. Don’t rush—each phase adds layers of flavor and texture that make these treats unforgettable.

1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this dry mixture aside to keep your workflow smooth.

2. In a large mixing bowl, cream together the room-temperature butter and granulated sugar using an electric mixer. Beat until the mixture turns pale and fluffy, about 2–3 minutes.

3. Add the egg and vanilla extract to the butter-sugar mixture, beating on medium speed until fully combined and smooth. Scrape down the sides of the bowl as needed.

4. Mix in the sour cream until well incorporated and the dough becomes slightly more tender in texture.

5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.

6. Divide the dough into two equal parts, wrap each portion in plastic wrap, and chill in the refrigerator for at least 1 hour. This makes rolling much easier.

7. On a lightly floured surface, roll each half of the dough into a rectangle about 1/4 inch thick, dusting lightly as needed to prevent sticking.

8. Brush the melted butter evenly over each dough rectangle, ensuring full coverage to help the filling adhere.

9. In a small bowl, combine the brown sugar and ground cinnamon, then sprinkle the mixture evenly over the buttered dough.

10. Starting with the long side of one rectangle, tightly roll up the dough into a log. Wrap it in plastic wrap and chill for another hour to firm up. Repeat with the second log.

11. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

12. Using a sharp knife, slice the chilled dough logs into 1/4-inch slices. Place each cookie on the prepared baking sheet, leaving space for gentle spreading.

13. Bake for 10–12 minutes, just until the edges turn lightly golden but the centers remain soft.

14. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

15. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.

16. Drizzle the glaze over the cooled cookies, then let it set for a few minutes before serving.

SERVING SUGGESTIONS FOR CINNAMON ROLL COOKIES

These Cinnamon Roll Cookies are versatile show-stoppers, perfect for elevating any gathering or simply rewarding yourself after a long day. Here are some fun ways to present and enjoy them:

• Warm from the oven: Serve the cookies straight off the cookie sheet while they’re still slightly warm. The sugar glaze will be soft and glossy, making each bite feel like a fresh bakery treat.
• Paired with a beverage: Enjoy them alongside a steaming cup of coffee, a frothy latte, or a soothing herbal tea. The spicy cinnamon and sweet glaze complement both hot and cold drinks.
• On a dessert platter: Arrange your cookies on a large platter with seasonal fruit, chocolate truffles, or small pastries for a festive dessert table that wows at parties or brunches.
• Gift-wrapped delights: Stack a few cookies in a clear cellophane bag, tie with a ribbon, and attach a handwritten note. These make heartfelt homemade gifts for neighbors, teachers, or hosts.

HOW TO STORE CINNAMON ROLL COOKIES

Whether you bake a single batch or go all-out for holiday gifting, proper storage ensures your Cinnamon Roll Cookies stay fresh, soft, and full of flavor. A little planning goes a long way in preserving that tender crumb and sweet glaze.

• Room-temperature storage: Once fully cooled and the glaze has set, store cookies in an airtight container at room temperature for up to 3 days. Layer parchment paper between each row to prevent sticking.
• Refrigerate for extended freshness: If you need a longer window, place cookies in a sealed container and refrigerate for up to 7 days. Bring to room temperature before serving to regain that soft chew.
• Freezer-friendly dough logs: After rolling the cinnamon-sugar logs and wrapping them, freeze the logs for up to 2 months. When you’re ready, slice and bake directly from frozen, adding 2–3 extra minutes to the bake time.
• Freeze baked cookies: Lay baked and fully cooled cookies on a tray to flash-freeze, then transfer to a freezer bag or container with parchment between layers. They’ll keep for up to 3 months—just thaw at room temperature.

CONCLUSION

Creating these soft, chewy Cinnamon Roll Cookies is a delightful way to bring the warmth of a cozy bakery right into your kitchen. With an intermediate difficulty level, 1 hour of prep time, 12 minutes of baking, and a total rest time of 2 hours, you’ll end up with about twelve delectable cookies at 150 calories each. From the first step of whisking dry ingredients to the final drizzle of sweet glaze, every stage builds rich layers of flavor and texture. The combination of buttery dough, tangy sour cream, and the signature cinnamon swirl makes for a treat that’s both comforting and elegantly simple. Plus, the make-ahead dough logs and flexible glaze allow you to customize timing and flavor—add chopped nuts or raisins, switch up the extract in the icing, or freeze portions for a spontaneous baking moment.

Feel free to print out this complete article and save it in your recipe binder for whenever that cinnamon craving hits. You can also find a FAQ below to help you troubleshoot common questions and bake with confidence. If you try this recipe, I’d love to hear how your cookies turned out! Drop a comment with your experience, share any tips you discovered, or ask for advice if you ran into a bump along the way. Your feedback means the world to me, and I’m always here to help you nail that perfect, sweet spiral of cinnamon in cookie form. Happy baking!

Print Recipe

Cinnamon Roll Cookies

Author: Sophie Reynolds Courses: Dessert

Difficulty: Intermediate Prep Time 1 hr Cook Time 12 mins Rest Time 2 hrs Total Time 3 hrs 12 mins

Calories: 150

Description

These cinnamon roll cookies combine the classic flavor of cinnamon rolls with the ease of a cookie. Drizzled with sweet glaze, they're perfect for any occasion!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 1/2 cups all-purpose flour

• ¹⁄₂ teaspoon baking soda

• ¹⁄₂ teaspoon salt

• ³⁄₄ cup unsalted butter, room temperature

• 1 1/4 cups granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• ¹⁄₄ cup sour cream

• For the filling:

• ¹⁄₄ cup unsalted butter, melted

• ¹⁄₂ cup brown sugar, packed

• 1 tablespoon ground cinnamon

• For the glaze:

• 1 cup powdered sugar

• 1 -2 tablespoons milk

• ¹⁄₂ teaspoon vanilla extract

Instructions

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, beating until combined.
4. Mix in the sour cream until well incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Divide the dough into two equal parts, wrap in plastic wrap, and chill for at least 1 hour.
7. Roll each half of the dough out on a lightly floured surface into a rectangle, about 1/4 inch thick.
8. Brush the melted butter over the dough rectangles.
9. In a small bowl, combine the brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
10. Starting with the long side, tightly roll up the dough into a log and wrap in plastic wrap. Chill for another hour.
11. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
12. Using a sharp knife, slice the chilled dough log into 1/4-inch slices and place on the prepared baking sheet.
13. Bake for 10-12 minutes, or until cookies are lightly golden at the edges.
14. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
15. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
16. Drizzle the glaze over the cooled cookies and allow it to set before serving.

Note

• The rolled dough logs can be frozen for later use. Simply slice and bake from frozen, adding a few extra minutes to the bake time.
• Experiment with different fillings, such as adding chopped nuts or raisins for extra texture and flavor.
• These cookies pair perfectly with a hot cup of coffee or tea for a comforting treat.
• Make sure not to overbake the cookies; you want a soft and chewy center.
• The glaze can be customized by adding a splash of your favorite extract, like almond or maple, for a unique twist.

Keywords: cinnamon roll cookies, easy cookies, baking recipes, dessert recipes, sweet treats, cookie glaze